I would put coriander seeds in everything I made if I could get away with it. I love their clean citrus notes backed up by a heady spiced floral back note. I add them to gin and tonics, to soups and stews, to top dips and scatter over tomato salads. In my mind they are good wherever you might think to use lemon. So here one of my favourite cakes has had a reinvention. For the picture, I poured a syrup made with the juice of half-a-lemon, half-a-tablespoon of honey and a tablespoon of coriander seeds over the top. It’s sweet, heady and not at all savoury. Give it a try.
Recipe: Anna Jones